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Preheat oven to 400 degrees F.
Toss kale with salt, pepper and a little extra virgin olive oil. Spread on a baking sheet. Roast in heated-oven for 7 minutes. Check, and if kale is not crispy enough, leave it in oven a little longer (I went up to 10 minutes). Remove from oven and set aside.
Cut peeled beets into wedges. Place beets on a baking sheet and season with salt. Add a generous drizzle of extra virgin olive oil and toss to coat. Make sure beets are spread in one layer on the baking sheet and roast in heated oven for about 45 minutes or so.
While beets are roasting, make the lemon-honey vinaigrette. Simply mix vinaigrette ingredients in a small bowl and whisk to combine (if the honey is too thick, you can warm it up very briefly in the microwave for just a few seconds to help it run better.)
Toast silvered almonds in a dry non-stick skillet, tossing frequently, until almonds turn a golden color (do not brown too much.)
When beets are ready and you are able to stick a knife in without resistance, remove from heat and transfer to a mixing bowl. Add shallots.
Pour the lemon-honey vinaigrette on top, and give the beets and shallots a nice toss. Add crispy kale and very gently toss.
Transfer beet salad to a serving platter. Add toasted silvered almonds. Enjoy warm or at room temperature.